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Link between garbage and pests
Consider how altitude changes boiling point
Purpose of installing equipment correctly
Why use potable water for food prep and cleaning?
Why test private water supplies regularly?
Why work with a licensed pest control operator (PCO)
Example of denying pests food and shelter
Dirty probes can spread pathogens between foods
Why keep ventilation systems clean?
Why ensure proper lighting in dishwashing and storage areas?
Calibration keeps readings accurate
Why keep maintenance tools away from food areas?
Why replace cracked or chipped dishes?
Why use containers with tight-fitting lids for garbage?
Why keep dumpsters on concrete or asphalt?
Timers in prep areas help monitor exposure
Why make sure handwashing sinks are never blocked?
Why train staff to respond calmly to power failures?
Why store clean glasses and dishes upside down?
Digital readings are faster
Large ice crystals or fluid mean thawed and refrozen food
Calibrate after drops, temp changes, or before shifts
Why cover garbage containers?
Timers and thermometers in prep areas
Why remove standing water from outside areas?
Scaled in at least two-degree increments
Why facility maintenance matters
Infrared thermometers measure surface temperatures
Why work with licensed pest control operators?
Keep thermometer storage cases clean
Thin foods like burgers or fish fillets need a small probe
Why act on pest sightings right away?
Example of backsiphonage
Why keep dumpsters away from building entrances?
Why close a food operation after a sewage backup?
How do pests spread foodborne illness?
Ice-point is safer and easier
Why seal cracks and holes in walls or floors?
Different probes are for liquids, surfaces, penetration, or air
Drinks must prevent spills and contamination
Why install vacuum breakers or air gaps?
Why cover light bulbs in food areas?
Digital thermometers read instantly
Used inside fridges, freezers, or ovens
How accurate must air thermometers be?
Why maintain door sweeps and window screens?
Immersion, surface, penetration, and air probes
Air temp thermometers must be ±3°F
Why use only food-grade containers?
Final rinse of a dishwashing machine
Why must lighting be bright in prep areas?
Why use generators or dry ice during power outages?
Why coving is important
Why keep dry storage areas well-ventilated?
They do not measure internal temp
Stem thermometers measure thick food from tip to dimple
Glass thermometers must be enclosed in a protective casing
Why store mops hanging to dry?
Why keep floor drains uncovered and clean?
The calibration nut on a thermometer
Ice-point calibration steps
Used in dish machines to check final rinse temp
Why repair leaks and dripping faucets quickly?
Why keep maintenance schedules for equipment?
Why check that plumbing works correctly?
Why use flooring materials that are smooth and nonabsorbent?
Why must prep sinks be used only for food prep?
A dropped thermometer may lose accuracy
Infrared thermometers don’t touch food
